Sticky Pork Meatballs
Sticky Pork Meatballs

Sticky Pork Meatballs

A dish has to be quite special to bother fiddling with rolling meatballs. Thankfully the rest of this recipe is so simple, it’s worth that small effort at the start. When you’ve mixed everything for the meatballs together, tip the mixture out onto a chopping board. Cut the mixture in half, then each half in half again, and repeat until you have 16 evenly-sized pieces. Then roll into balls. Easy.

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Total Time
45 Minutes
1 head of broccoli (about 300g), cut into small florets
2 tsp of sunflower oil
150g of sugar snap peas
300g of straight-to-wok noodles (or dried noodles)
For The Meatballs
500g of pork mince (about 10% fa
2 tsp of garlic granules
2 tsp of Chinese 5-spice
8 spring onions, thinly sliced
For The Sauce
4 tbsp of dark soy sauce
2 tbsp of runny honey
2 tbsp of oyster sauce
2 tbsp of sweet chilli sauce
Step 1

Pre-heat the oven to 180°C Fan/200°C/Gas Mark 6.

Step 2

Make the meatballs by mixing the pork mince, garlic granules, Chinese 5-spice and the bottom half of the bunch of spring onions, thinly sliced (save the green part – the top half – to garnish at the end), in a bowl. Use clean hands to mix everything together and form 16 meatballs. (See tip above about shaping the meatballs!)

Step 3

Put the meatballs on a baking tray and pop into the oven for 10 minutes.

Step 4

Remove the tray from the oven, flip the meatballs over and shuffle them to one end of the tray. Add the broccoli florets to the other side of the tray, drizzle with the oil and return to the oven for a further 10 minutes.

Step 5

While this is in the oven, mix the sauce ingredients in a small jug.

Step 6

Remove the tray from the oven and add the sugar snap peas and the noodles (use your fingers to separate them – they’ll often come out of the packet in a clump). Drizzle over the sauce, give everything a good stir and return to the oven for 10 minutes.

Step 7

Check that the meatballs are cooked through, and the vegetables are softened, mix everything well and serve with the green parts of the spring onions, sliced and sprinkled on top.

Recipe Courtesy Of What's For Dinner? In One Pot By Sarah Rossi, Published By Harper Collins.  For More Of Sarah's Recipes Visit

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